Prepare the egg base

• In a clean, dry bowl, add the whole eggs and the egg yolks.
• Make sure no water gets into the bowl.

Add the milks and flavorings

• Pour in the evaporated milk and the sweetened condensed milk.
• Add the vanilla extract and the salt.

Whisk the mixture

• Whisk slowly and gently so you don't create too much foam.
• Mix until everything is combined and smooth, still liquid but not gooey.

Make the caramel glaze

• Heat a pan over steady medium heat until it is already hot.
• Add the sugar and let it melt, moving it around constantly.
• Cook until it turns a light brown caramel, without letting it burn.

Coat the baking dish

• Pour the water into the baking dish, then add all of the caramelized sugar.
• Carefully tilt the dish so the caramel coats all the sides and edges.

Strain the custard over the caramel

• Strain the egg mixture directly on top of the caramel in the baking dish.

Set up the water bath

• Cover the baking dish with foil.
• Place it inside a larger dish that fits it well.
• Pour hot water into the outer dish until it comes about halfway up.

Bake the flan

• Bake at 350 °F (175 °C) for one hour.
• The center should wobble like Jello but be cooked through.

Chill overnight

• Carefully take the flan out of the water bath.
• Keep it covered with the foil and refrigerate overnight, at least 8 hours.

Unmold and serve

• Run a knife along the sides of the flan.
• Place a clean plate on top and flip it over.
• Cut and serve.